Name: Cherry ripe cheesecakes
Prep time: 20 min
Total time: 20 min
Ingredients: Filling; 1 1/2 teaspoon gelatin; 2 tablespoon just-boiled water; 250 gram packet cream cheese, chopped, at room temperature; 1/4 cup caster sugar; 1 cup thickened cream; 2 tablespoon coconut flavoured liqueur; 180 gram packet soft coconut macaroons; 60 gram butter, melted; 3 55g cherry ripe bars; whipped cream to serve

Ingredients

Filling

1 1/2 teaspoon gelatin

2 tablespoon just-boiled water

250 gram packet cream cheese, chopped, at room temperature

1/4 cup caster sugar

1 cup thickened cream

2 tablespoon coconut flavoured liqueur

180 gram packet soft coconut macaroons

60 gram butter, melted

3 55g cherry ripe bars

whipped cream to serve

Method

1.Lightly grease 8 holes of a muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base and extending 2cm above the rim.

2.Place macaroons in a food processor and process until finely crushed. Add butter and 1 chopped Cherry Ripe and process until combined.

3.Divide mixture between muffin holes. Press firmly over base. Chill for 15 minutes.

4.Meanwhile, to make filling; in a small jug, whisk gelatin briskly into water with a fork until dissolved. Cool slightly.

5.In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in cream, gelatin mixture, and liqueur. Fold 1 finely chopped Cherry Ripe through.

6.Pour mixture evenly over bases. Chill for 3 hours or overnight. Serve cheesecakes topped with whipped cream and remaining sliced Cherry Ripe.

Have cream cheese at room temperature to make it easy to blend and to help prevent lumps from forming.
Note

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Ingredients

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